식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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인체에서 식품의 기능성 확인을 위한 최신의 분석 방법

New paradigm for human intervention study in functional food development

  • 김지연 (서울과학기술대학교 식품공학과) ;
  • 김민서 (서울과학기술대학교 식품공학과) ;
  • 정세원 (바이오푸드씨알오) ;
  • 권오란 (이화여자대학교 식품영양학과)
  • Kim, Ji Yeon (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kim, Min Seo (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Jeong, Sewon (BiofoodCRO Co., Ltd.) ;
  • Kwon, Oran (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 투고 : 2018.03.07
  • 심사 : 2018.03.15
  • 발행 : 2018.03.31
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초록

Functional food research has been struggling to demonstrate their beneficial effects in human, however, the physiological changes in humans who are in the target for functional food are very subtle and long term. In addition, it is difficult to obtain significant beneficial effect because of the necessity of using relatively healthy subjects. Relatively healthy subjects are homeostatic, and most of the biomarkers maintain a certain level under the "normal" or "resting" state. Moreover, due to wide inter-individual variation, it is difficult to detect significant changes. To address this problem, research has been actively conducted to identify the efficacy of natural products using 'omics' and 'bioinformatics' technology. In this review, we would like to introduce the human intervention studies applied homeostatic challenge model.

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참고문헌

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